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Most remember when Gordon Ramsay transformed a Sheffield City Centre restaurant on Great British Nightmares, but my memories of first experiencing Silversmiths was a memorable meal of fine British cuisine several years ago, following the Ramsay transformation.

A lot has happened to this Modern British restaurant and Steel City since then… So how does Silversmiths now fare under new ownership?

It’s easy to hibernate on a cold and gloomy night, escaping the winter weather, but I was glad we ventured out of our homely comforts and into the welcoming atmosphere of Silversmiths.

The restaurant has a luxurious but modern feel with touches of gold and comfy yet stylish seating.

As I follow a plant-based diet the waitress checked which dishes were Vegan-friendly or could be made to be so. My dinner date however has no dietary requirements, which makes for a perfect partnership to do a review.

I opted for the Beetroot and elder tartare without the goats cheese and my guest went for the Gin and English Wasabi cured Mackerel mushroom broth. Both dishes were presented well, the large portion of mackerel was in a beautiful ceramic bowl whereas my colourful beetroot starter was perfectly displayed on a white plate which showed off the intricacies of the dish. I loved all the different parts of the dish which livened up my view of beetroot as something quite bland and boring. Whereas this dish showed me how delicious and exciting such an ingredient can be made to be. Whilst my guest isn’t normally a seafood fan, he enjoyed all the different flavours which made for a filling starter.

For mains, I nearly went for the Vegan “fish and chips” but I decided to try something a little different so I opted for the Celeriac dates apple and truffle. This was delicious and a really hearty portion of Celeriac steaks with a micro herb garnish, shredded apples and a tasty crumb to add some texture. I couldn’t finish it all, but I am a Yorkshire girl so I prefer to have a big portion rather than to be left hungry!

My guest went for the Lamb rump, fondant potato, red cabbage, mint and baby leeks. He said it was “the best lamb” he’d ever eaten and it was stylishly presented on a ceramic plate with some gravy. If we could recreate these dishes at home for Christmas dinner, we certainly would!

Whilst we were both struggling to fit in a dessert, we couldn’t resist.

I was unsure what the Vegan Coconut Banana and Tonka Bean dessert would be, but I was pleasantly surprised by the size and decadence of this interesting combination. It was coconut in an ice lolly style, with delicious Tonka Bean mousse (which I could have eaten a tub of) and drops of banana purée. It all went perfectly together and again it was a hearty portion so I couldn’t finish it off. It was the best Vegan Dessert I’ve ever had.

My guest went for a Chocolate fondant pudding which was light and moist. And we were both niceley full by the end of the meal.

You often associate fine food with small portions and a stuffy atmosphere… but here they give you large Yorkshire portions in a cosy yet stylish setting. The perfect place to nestle away this Winter and enjoy fine food and drink.

Silversmiths history by founder Justin Rowntree:In 2009 after a transformational visit from Gordon Ramsay, my restaurant “Silversmiths” was launched. He gave me the blueprint for a high end dining experience focussing on fresh, seasonal, Yorkshire produce. In the years to follow, with a fantastic team, I grew the restaurant to receive national acclaim, winning multiple awards and accolades. I exited Silversmiths in 2017, leaving on a high to start a new business as an independent hospitality consultant. Gordon without the swearing if you will!

In September this year, new owners took the reigns of Silversmiths with a passionate vision to take the business to new heights, and they’ve called upon me to assist with PR...You’ll now find a beautifully refurbished interior creating a comfortable and intimate atmosphere, with loving references to the buildings historic past as a world renowned Silversmiths. There’s also a new private dining suite on the upper floor for up to 14 guests, perfect for any social or corporate events where personal service and that little extra finesse are required.

The kitchen team is led by Head Chef Ashley Bagshaw, whose culinary acceptance at the top level has been swift. At 24 he’s gained senior roles in some of the areas best kitchens up to double AA rosette standard. Ashley has brought his full energy, enthusiasm and talent to Silversmiths and with a focus on 'A Taste of Yorkshire' you’ll find classics done to perfection alongside much more challenging dishes that will surprise and delight you and your guests. Full menus can be viewed at www.silversmiths-restaurant.com/menu

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